4.7 Article

Minerals and bioactive components profiling in Se-enriched green tea and the Pearson correlation with Se

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium

Yuanyuan Ye et al.

Summary: In this study, sensory evaluation, chemical analysis, and aroma profiling were conducted on Selenium-enriched green tea (Se-GT). The results showed correlations between Se and quality components, as well as 11 differential markers between Se-GTs and common green tea. This study provides great potential for quality evaluation of Se-GT.

FOOD RESEARCH INTERNATIONAL (2023)

Article Chemistry, Applied

Discrimination and polyphenol compositions of green teas with seasonal variations based on UPLC-QTOF/MS combined with chemometrics

Guangyun He et al.

Summary: The chemical constituents of tea leaves are influenced by various factors, leading to significant seasonal variations in the tea metabolome. A pattern recognition method based on UPLC-Q-TOF/MS and chemometrics was developed to distinguish green teas with seasonal variations, showing great potential for quality evaluation and seasonal identification of green teas.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

Article Chemistry, Applied

A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea

Qing-Qing Cao et al.

Summary: This study investigated the compositional changes of green tea epicatechins during oral processing and found that the epicatechins underwent extensive transformation and loss. It was also discovered that EGCG was particularly susceptible to the oral cavity and underwent physical and chemical changes. These findings have important implications for understanding the interactions between epicatechins or other food materials and the human mouth.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea

Bingsong Ma et al.

Summary: This study explores the relationship between the phenolic compounds and the antioxidant activities of Pu-erh tea, and demonstrates the impact of fermentation on the chemical composition and antioxidant properties of the tea. Certain compounds were found to enhance the antioxidant activities, while others showed negative correlations. Multivariate regression equations were also developed to efficiently evaluate the antioxidant activities of Pu-erh tea.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Selenium-enriched oolong tea (Camellia sinensis) extract exerts anti-inflammatory potential via targeting NF-κB and MAPK pathways in macrophages

Qi Wang et al.

Summary: The study investigated the anti-inflammatory effects of selenium-enriched oolong tea extract (Se-TE) on lipopolysaccharide-induced macrophages. The results showed that Se-TE significantly suppressed the overproduction of nitric oxide and prostaglandin E2, as well as inhibited the production of inflammatory cytokines. The underlying mechanism involved the blocking of mitogen-activated protein kinase and nuclear factor-kappa B signaling pathways.

FOOD SCIENCE AND HUMAN WELLNESS (2022)

Article Food Science & Technology

Selenium-enriched and ordinary green tea extracts prevent high blood pressure and alter gut microbiota composition of hypertensive rats caused by high-salt diet

Meirong Wu et al.

Summary: This study found that selenium-enriched green tea and ordinary green tea can prevent hypertension in rats induced by high-salt diet. They improved vascular functions, prevented tissue damage, and regulated intestinal flora.

FOOD SCIENCE AND HUMAN WELLNESS (2022)

Article Food Science & Technology

Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas

Yuanyuan Ye et al.

Summary: This study compared the brewing characteristics, digestion profiles, and neurotoxicity protection of two typical selenium-enriched green teas. The results revealed the best brewing conditions and digestion behaviors of selenium-enriched green tea, highlighting its potential as a preventive beverage for Alzheimer's disease.
Article Chemistry, Applied

Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness

Yin Zhu et al.

Summary: This study analyzed the aromatic components and chiral odorants in fresh tea leaves and baked green teas at different levels of tenderness. The results showed that the content of certain aromatic components and chiral odorants increased significantly as the tea leaves matured. Different processing methods had different effects on the chiral distribution of these odorants.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Discovery of Se-containing flavone in Se-enriched green tea and the potential application value in the immune regulation

Zibian Fan et al.

Summary: In this study, a Se-containing flavone was isolated from Se-enriched green tea and characterized. The Se-containing flavone showed inhibitory effects on nitric oxide production and downregulated the expression of inflammatory genes. Compared to regular flavone, the Se-containing flavone exhibited higher release of anti-inflammatory factors.

FOOD CHEMISTRY (2022)

Article Plant Sciences

Non-Volatile Metabolic Profiling and Regulatory Network Analysis in Fresh Shoots of Tea Plant and Its Wild Relatives

Chen-Kai Jiang et al.

Summary: This study investigated the relationship between non-volatile metabolites and gene expression levels in fresh tea shoots. By using untargeted metabolomics on 68 tea plant accessions, the study identified differences in the content of metabolites and their gene expression levels. Insightful correlations among genes, gene metabolites, and metabolites were revealed, providing a deeper understanding of the regulatory relationship in the genetic basis of major metabolites in fresh tea shoots.

FRONTIERS IN PLANT SCIENCE (2021)

Article Chemistry, Applied

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

Huajie Wang et al.

Summary: The study analyzed the metabolites during green tea processing and found that non-volatile metabolites significantly change during processing, especially in the fixation stage. The results suggest that amino acids and esters are closely related to the formation of volatile metabolites.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?

Himangshu Deka et al.

Summary: This study found that the content of metals like chromium, copper, iron, nickel, and zinc in CTC green tea was significantly higher than in orthodox green tea, while cadmium and lead showed no clear trend. The extraction of elements in tea infusion was higher for CTC green tea, and the hazard quotient values for all metals were less than one, indicating no significant health impact on consumers drinking 750 mL of tea infusion prepared from 10 g green tea per day per person.

FOOD CHEMISTRY-X (2021)

Article Chemistry, Applied

Identification of D-amino acids in tea leaves

Yu Xu et al.

FOOD CHEMISTRY (2020)

Review Food Science & Technology

Association between chemistry and taste of tea: A review

Liang Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang Zhang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Article Chemistry, Applied

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

Yulong Ye et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Article Chemistry, Applied

Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis

Xin-Qiang Zheng et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Article Environmental Sciences

Metal concentrations in traditional and herbal teas and their potential risks to human health

Letuzia M. de Oliveira et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2018)

Article Agriculture, Multidisciplinary

Hongyacha, a Naturally Caffeine-Free Tea Plant from Fujian, China

Ji-Qiang Jin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Plant Sciences

Zinc stress affects ionome and metabolome in tea plants

Yinfei Zhang et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2017)

Article Plant Sciences

Phosphate stresses affect ionome and metabolome in tea plants

Zhaotang Ding et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2017)

Article Chemistry, Analytical

Discrimination of Chinese teas according to major amino acid composition by a colorimetric IDA sensor

Junjie Li et al.

SENSORS AND ACTUATORS B-CHEMICAL (2017)

Article Environmental Sciences

Monitoring of essential and heavy metals in green tea from different geographical origins

Justyna Brzezicha-Cirocka et al.

ENVIRONMENTAL MONITORING AND ASSESSMENT (2016)

Article Plant Sciences

Mineral and metabolic profiles in tea leaves and flowers during flower development

Sisi Jia et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2016)

Article Biochemistry & Molecular Biology

Extraction, characterization and antioxidant activities of Se-enriched tea polysaccharides

Yuanfeng Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)

Article Chemistry, Applied

Determination of catechins and flavonol glycosides in Chinese tea varieties

Chunyan Wu et al.

FOOD CHEMISTRY (2012)

Article Chemistry, Analytical

Elemental analysis of teas and their infusions by spectrometric methods

Anna Szymczycha-Madeja et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2012)

Article Food Science & Technology

Factors determining copper concentration in tea leaves produced at Yuyao County, China

Chong Wei Jin et al.

FOOD AND CHEMICAL TOXICOLOGY (2008)

Article Agriculture, Multidisciplinary

Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content

A. Alcazar et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)